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Hazelnut cracker

To break the shell of hazelnuts to be separated by hand afterwards.

Specifications

  • Operation: hand-operated by crank handle
  • Overall dimensions: cm 8x31x32 h
  • Weight: Kg 4,2
  • Material: aluminum and steel.

 

The use of this appliance is very simple.

Before starting the processing, it is necessary to secure the nutcracker to the corner of a table with the 2 clamps provided.

It is advisable to select the hazelnuts according to their size, at least roughly.
Start by inserting the bigger hazelnuts into the container, and regulate the passage through the black adjustment knob until the breaking is fine, then block with the locking ring.

Once you have found the right position, proceed with the work by placing the hazelnuts into the container and turn the crank clockwise.

Then separate the nuts from their shells and put the nuts that are still whole back into the container and repeat the process, making sure to find the appropriate adjustment according to the size of hazelnuts.

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Hand mill for hazelnuts and the like

Family hand mill to produce edible creams and paste.

Specifications

  • Grinding wheel: natural granite diameter 8 cm
  • Structure: painted aluminum and stainless steel
  • Casing: Brass
  • Machine weight: Kg 2,5
  • Overall dimensions: cm 16x30x26h

 

The machine produces edible creams or vegetable milk by grinding oily seeds and fruits with certain characteristics (hazelnuts, almonds, walnuts, sesame, soybean, etc. … suitably toasted).
The processing consists in the crushing of oilseeds.

The action takes place thanks to the rotation of a wheel driven by the operator through the crank.

Put into container a few seeds at a time.

Move the crank clockwise only.

For the production of vegetable milk, add water to the seeds introduced into the mill. Dilute the product to taste, then filter it.

Once you have finished using the mill, clean it immediately and thoroughly.

 

PRODUCTION OF CREAMSAfter shelling the hazelnuts, walnuts, almonds, peanuts, sesame, etc., semi-toast them at moderate temperature (from 100°C to 150°C) for a cooking time which can vary from 30 minutes to about 1 hour. The toasting is complete if when breaking a seed you see a rosy color up to the middle. Stir from time to time in order to obtain a homogeneous toasting.

In this process lies the secret for the success of the cream.

 

PRODUCTION OF VEGETABLE MILKAlmond and soy milk, etc. can be obtained by soaking the seeds in warm water for at least 12 hours.

For the almonds, after shelling them carefully, it is advisable to put them for a few seconds in boiling water in order to remove the pellicles, then soak them in warm water for at least 12 hours. During the grinding add an appropriate dose of water to dilute the mixture which will then be suitably filtered and diluted according to the needs.

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Hand-operated press for oil (Piteba Mod.)

Designed for pressing seeds and properly dried oily fruits

Specifications

  • Operation: hand-operated by crank handle
  • Average processing capacity: 1Kg/hour depending on the speed of rotation of the screw
  • Machine weight: Kg 2,300

 

This machine is designed for pressing oily seeds and properly dried fruits. The action takes place by means of the rotation of the screw which compresses the seed towards the exit hole of the headboard, suitably heated with a small flame fueled by alcohol or the like, which is transformed into pellets and oil.
Is not optimal for the processing of small seeds or for seeds with little oil content.

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Electrical mill for oilseeds

Semi-professional stone mill to produce creams and edible paste.

Specifications

  • Structure: rigid construction welded with 4 points of support
  • Engine: Three-phase 1.5 Kw with single-phase power supply 230V 50Hz
  • Speed: adjustable
  • Grinding: grindstones at low speed
  • Average rotations of grinding wheel per minute: minimum 110 maximum 280 depending on the inverter setting
  • Containers: stainless steel
  • Average processing capacity:
    peanuts, walnuts, almonds, hazelnuts, 20-25 Kg
    cashew, pistachio, sesame, 10-12 Kg
  • Machine weight: Kg 68
  • Overall dimensions: mm 405x450x655 h
    CART
  • Overall dimensions: mm 420x550x300 h
  • Weight: Kg 11
  • Featuring 2 fixed wheels and 2 swivel wheels with brake.

 

The machine produces edible creams or vegetable milk by grinding oily seeds and fruits with certain characteristics (hazelnuts, almonds, walnuts, sesame, soybean, etc. … suitably toasted). Make sure the grinder adjustments is correct. Start the engine at the speed position suitable for the type of seed or fruit to grind (high speed 100Hz: hazelnuts, almonds, peanuts, seeds and fruits with high oil content; low speed 40Hz: sesame, pistachio, cashew nuts, etc, seeds and fruits with low oil content). Load the product into the hopper (it may be needed to move the product to avoid that it gets stuck in the hopper).
PRODUCTION OF CREAMS
After shelling the hazelnuts, walnuts, almonds, peanuts, sesame, etc., semi-toast them at moderate temperature (from 100°C to 150°C) for a cooking time which can vary from 30 minutes to about 1 hour. The toasting is complete if when breaking a seed you see a rosy color up to the middle. Stir from time to time in order to obtain a homogeneous toasting.
In this process lies the secret for the success of the cream.
PRODUCTION OF VEGETABLE MILK
For the almonds, after shelling them carefully, it is advisable to put them for a few seconds in boiling water in order to remove the pellicles, then soak them in warm water for at least 12 hours. During the grinding add an appropriate dose of water to dilute the mixture which will then be suitably filtered and diluted according to the needs.

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Oil press (NS Mod.)

Designed for the continuous squeezing of seeds and oily fruits in general.

Specifications

  • Average processing capacity: 2-3 Kg/hour depending on seed variety and setting
  • Screw: diameter 38 mm
  • Rotations/min of the screw: fixed or variable on request
  • Engine: three-phase 0.75 Kw with single-phase power supply 220 V 50 Hz
  • Machine weight: Kg 35
  • Overall dimensions: cm 60x38x42h

 

This machine is designed for pressing continuously seeds and oily fruits in general, properly dried, such as sunflower, canola, flax, walnuts, peanuts, etc … and many others by using the appropriate specific accessories. The action takes place by means of the rotation of the screw which compresses the seed towards the exit hole of the headboard, suitably heated by an electrical resistance, which is transformed into pellets and by separating the oil from the compression chamber in the central area.
The machine is equipped according to the characteristics of the seed to be processed.

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Mini olive-press with grinding stones

Designed for traditional cold pressing.

Specifications

  • Grinders natural granite diameter: 40 cm thickness 4 cm
  • Engine: 0,75 kw
  • Total diameter: cm 55
  • Weight: kg 110
  • Processing capacity: 10-15 Kg per cycle

 

Suitable for small productions, it allows an entirely cold processing in order to produce authentic olive oil and to enhance the features of the olives, as is typical of hand-crafted processing with the traditional system of pressure squeezing and oil separation by decantation, when possible. In the first phase, the olives are ground at low speed for a time of 10/15 minutes according to the type of olives.

The olive paste thus obtained must be stretched on the filtering disks (disks of stainless steel mesh or fabric) which will be stacked and placed under the hand-operated press in order to be pressed.

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Hydraulic hand press

Designed for traditional cold pressing.

Specifications

  • Manual mode: 20 tons
  • Included: No. 1 series of filtering disks d. 33 cm, stainless steel and iron
  • Weight: kg 153
  • Overall dimensions: cm 80x70x185h
  • Hand application of olive paste on the filtering disks with spatula
  • Oil separation by decantation
  • Time for a complete processing cycle of crushing and pressing 1.5 hours

 

Suitable for small productions, combined to the mini olive-press with grinding stones, it allows the pressing of the olive paste produced by the olive-press and suitably stretched on the FISCOLI, featuring an entirely cold processing in order to produce authentic olive oil and to enhance the features of the olives. The product thus obtained is left to settle when the characteristics of the olives allows it, in order to obtain the separation of the oil from the vegetation water.
The oil thus obtained can be collected and possibly filtered, bottled and ready to use.

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